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Use up that plentiful summer zucchini in these healthy oatmeal muffins.

Source: EatingWell Magazine, July/August 1993


Recipe Summary

55 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat 16 muffin cups with cooking spray or line them with paper liners.

  • Spread rolled oats and pecans on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes. Let cool. Chop the pecans.

  • Stir togetherall-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl. Whisk together eggs, egg whites, apple butter and oil in a medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops.

  • Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.


DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

230 calories; protein 4.2g; carbohydrates 40.4g; dietary fiber 2g; sugars 22.5g; fat 5.9g; saturated fat 0.6g; cholesterol 23.3mg; vitamin a iu 68.3IU; vitamin c 2.8mg; folate 7.4mcg; calcium 33.7mg; iron 0.9mg; magnesium 9.1mg; potassium 100.7mg; sodium 270.7mg; thiamin 0.1mg.

1 1/2 starch, 1 carbohydrate, 1 fat